Gulapoptai undai (Moong dal laddu)

Directions

• Roast the moong dal until it turns a deep golden brown.
  Dry grind the dal to a powder, but not too fine.
  
• Boil 1 cup of water and add jaggery. When the syrup is a little sticky, add the coconut and cook it for 3 – 4 minutes.
  
• Add the moong dal flour and cardamom. Give it a quick stir and turn the stove off.
  
• Add ghee and make the golf size balls while the mixture is still hot.